Impact of Sorghum Rice on Beta-Cell Function and Insulin Resistance in Prediabetes

Summary

Prediabetes is a condition where blood sugar levels are higher than normal but not yet high enough to be diagnosed as diabetes. Without lifestyle changes, people with prediabetes often develop type 2 diabetes, a serious disease affecting millions worldwide. Diet plays a crucial role in preventing this progression, and replacing refined grains like white rice with whole grains may help improve metabolic health.

This study investigated whether eating sorghum rice-a nutritious whole grain rich in fiber and natural antioxidants-could affect leptin levels in people with prediabetes. Leptin is a hormone produced by fat cells that helps regulate appetite and energy use. In people with obesity and prediabetes, leptin levels are often abnormally high, which can contribute to insulin resistance and weight gain.

The investigators studied 26 police officers with prediabetes in Indonesia, randomly dividing them into two groups. One group ate sorghum rice instead of white rice for seven consecutive days, while the other group continued eating white rice. Both groups received standard education about healthy eating and exercise. The investigators measured their leptin levels before and after the week-long intervention.

Our hypothesis was that replacing white rice with sorghum rice would significantly lower leptin levels.

Conditions

• Prediabetic State
• Glucose Intolerance
• Insulin Resistance
• Obesity and Overweight

Interventions

DIETARY_SUPPLEMENT

Sorghum Rice

Participants completely substituted all white rice intake with sorghum rice (Sorghum bicolor L.) for seven consecutive days. The amount consumed at each meal was individually calculated based on participant's daily caloric requirements. Sorghum rice was prepared using standardized cooking procedures supervised by a registered dietitian. Participants consumed sorghum rice with regular meals according to usual eating patterns. Dietary compliance was monitored daily through meal photography reviewed by research staff. Participants maintained all other usual dietary habits including portion sizes of non-grain foods, meal timing, and beverages. Both groups received identical standard lifestyle education on balanced nutrition and physical activity for prediabetes management.

DIETARY_SUPPLEMENT

white rice

Participants continued habitual white rice (Oryza sativa L.) consumption for seven consecutive days without modification. The amount consumed at each meal was individually calculated based on participant's daily caloric requirements to ensure comparability with the intervention group. Participants consumed white rice with regular meals according to usual eating patterns. Dietary compliance was monitored daily through meal photography reviewed by research staff. Participants maintained all other usual dietary habits including portion sizes of non-grain foods, meal timing, and beverages. Control participants received identical standard lifestyle education on balanced nutrition and physical activity for prediabetes management.

Sponsors & Collaborators

• Universitas Airlangga

  collaborator OTHER

• Dr. Soetomo General Hospital

  lead OTHER_GOV

Principal Investigators

• Sony Wibisono Mudjanarko, dr., Sp.PD, K-EMD, PhD · Dr. Soetomo General Hospital

Study Design

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

NONE

Model

PARALLEL

Eligibility

Min Age

18 Years

Max Age

58 Years

Sex

ALL

Healthy Volunteers

No

Timeline & Regulatory

Start

2022-03-01

Primary Completion

2022-04-01

Completion

2023-03-01

Countries

• Indonesia

Study Locations